One Skillet White Chicken Chili Bake

In the hustle and bustle of everyday life, we all crave hearty, flavorful meals that come together effortlessly. This One Skillet White Chicken Chili Bake fits the bill perfectly! This dish is brimming with tender chicken, tomatoes, corn, and a blend of spices, all prepared in a single skillet. Not only is it a major time-saver by using a store bought rotisserie chicken, but clean-up is also a breeze!

HOW to serve White Chicken Chili

If you’re looking for a delicious side to pair with my White Chicken Chili Skillet Recipe, you can never go wrong with cornbread! However, there are several options to change up the way you serve it and keep it fresh:

• Tortilla Chips: Top a bowl full of tortilla chips with this chili and you have instant nachos.
• Potato Skins: Bake naked potato skins (no toppings) in the oven and top with this recipe and you’ll have a delicious appetizer perfect for any party.
• Tacos: Fill taco shells with rice and top with white chicken chili.
• Grilled Cheese Sandwiches: You can never go wrong serving chili or soup alongside a grilled cheese!

INGREDIENTS IN this one Skillet wonder

The ingredients in this White Chicken Chili Skillet Recipe are similar to that of regular white chicken chili. However, they’re prepared a bit differently as this is a one skillet meal. Because it’s a blend between a casserole and a soup, I also think it’s heartier and thicker than a traditional chili recipe.

• Olive Oil
• Poblano Peppers
• White Onion
• Garlic
• Jalapeno
• Yellow Potatoes
• Shredded Rotisserie Chicken
• Diced Tomatoes with Green Chilies
• Corn
• White Beans
• Taco Seasoning
• Salsa Verde
• Chicken Broth
• Heavy Whipping Cream
• Cheddar Cheese
• Fresh Cilantro (optional for garnish)
• Avocado (optional for garnish)

How to make my white chicken chili Bake recipe

I love to get the prep out of the way first when making this recipe as it’s the most time consuming part for me. I do that by shredding the rotisserie chicken and dicing all the fresh veggies. Other than that, this recipe comes together so easy!

1. Preheat the oven to 350 degrees. 
2. In a large skillet over medium high heat, add 1 tablespoon of extra virgin olive oil.
3. Once heated, add the poblano peppers, onion, garlic, and jalapeno. Cook until softened for about 2-3 minutes.  Use a slotted spoon to transfer onion mixture to a plate and cover slightly with foil. 
4. Add the remaining tablespoon of olive oil to the skillet and the potatoes in a single layer.  Cook for about 2-4 minutes on both sides until soft.  
5. Return the onion mixture to the skillet. 

6. Add the shredded rotisserie chicken, Rotel diced tomatoes, corn, and white beans. Gently stir to combine. 

7. Evenly cover with the taco seasoning and stir in the salsa verde, chicken broth, and cream.

8. Top with the shredded cheese and loosely cover with foil.

9. Bake in the preheated oven for 15 minutes. Uncover and bake for an additional 5-10 minutes until the cheese is melted and bubbly. 
10. Top with cilantro and avocado before serving.